Advanced potatoes?
Let's frittate!

Sometimes, when I prepare food, I let myself be carried away by the enthusiasm of my sweet tooth and let the quantities abound.

At the table, however, my appetite puts a firm halt in my attack on the plate and so ...
something advances.

With roast potatoes it happens often: but the solution is at hand!
And most of the time a nice omelette comes out, like this one.

The remaining potatoes are fundamental ingredients; eggs can not miss, it is an omelette.
The onion then, in these omelettes is essential (and in any case I love onions!).

Of quantity, for a recycled plate, it is not necessary to talk: what is there is enough and left over.

Ingredients:

Preparation:

After browning the thinly sliced ​​onion, add the potatoes, if necessary cut into small pieces if they are very large and leave to flavor briefly over medium heat.

Meanwhile beat the eggs, how many are enough depending on the size of the pan (for these photos, two) Along with a little milk and a little flour.
It is adjusted with salt and pepper (attention: potatoes are already tasty in themselves) and is distributed in the pan by moving it a little to reach all points.

Continue cooking, always over medium heat, for a few minutes, covering with a lid and then turn it over cooking for another couple of minutes.

The omelette is ready, enjoy your meal!

ADVICES AND NOTES:

• Everyone has the opportunity to flavor with additional aromas: chopped rosemary and browned in a pan together with onion, for example.
• A pair of onions cut into rings instead of onion, very soften the flavor.